Lemon Asparagus Risotto

This lemon asparagus risotto recipe is bright, flavorful, and perfect for springtime. 

Asparagus Risotto Ingredients

These are the ingredients you’ll need to make this lemon asparagus risotto recipe at home: 

• Vegetables: You’ll need an onion, celery, and asparagus. 
• Broth: Use store-bought or homemade chicken broth. 
• Oil: Cook the onion and celery in oil until they’re tender. 
• Seasonings: Season the asparagus risotto with salt, pepper, and fresh garlic. 
• Rice: Arborio rice is perfect for making risotto. 
• Wine: Opt for a dry white wine, such as Chardonnay or sauvignon blanc.
• Cheese: Parmesan cheese lends richness and creamy flavor. 
• Lemon: You’ll need lemon juice and lemon zest for this flavorful risotto. 

How to Make Asparagus Risotto

You’ll find the full, step-by-step recipe below – but here’s a brief overview of what you can expect when you make asparagus risotto at home: 

1. Steam the asparagus and cut into pieces.
2. Cook the onion and celery until tender, season, and add garlic and rice. 
3. Cook and stir until rice is lightly toasted.
4. Add the liquids gradually according to the detailed recipe below. 
5. Stir in the asparagus.
6. Remove from heat and mix in cheese, juice, and zest. 

Can You Cook the Asparagus In the Oven?

If you’d like, you can cook the asparagus in the oven instead of steaming it on the stove. Preheat the oven to 350 degrees F (175 degrees C). Place asparagus on a baking sheet. Drizzle with 1 tablespoon of olive oil; season with salt and ground black pepper. Roast in the preheated oven until just tender, about 15 minutes.

How to Store Asparagus Risotto

Store your leftover risotto in an airtight container in the refrigerator for up to three days. Reheat it gently in the microwave or in the oven. 

Can You Freeze Asparagus Risotto? 

While you can freeze asparagus risotto for up to three months, we don’t recommend it. The texture will change during the freezing and thawing process, so it won’t be quite as good as when it was freshly made. 

Allrecipes Community Tips and Praise

“This recipe is a keeper,” according to sdelyannis. “It paired nicely with a rack of lamb.”

“Loved this,” says TO-Mum. “Creamy texture. Lemon makes a nice addition. I pan-seared a couple of scallops and served them on the side.”

“This was fantastic and easy to make,” raves Momma Clo. “I used water and a little extra wine instead of the broth (didn't have any) and it was very good! Will surely make it again. Served with some lemon dill cod.”

Editorial contributions by Corey Williams